In a large bowl combine ground pork (and chopped shrimp if using), finely minced onion/shallots, minced garlic, grated carrot, and sliced scallions. Add soy sauce, oyster sauce, sesame oil, white pepper, sugar, salt and the beaten egg. Mix thoroughly with a spatula or clean hands until the mixture is evenly seasoned and slightly sticky (about 2–3 minutes). Taste a tiny amount by pan-frying a small piece to adjust salt/soy if necessary.

Wonton wrappers & assembly

Prepare sealing slurry

Mix cornstarch with water to make a thin paste. Keep nearby in a small bowl to seal wrappers.

Portion filling

Place a wonton wrapper on a clean surface. Put about 1 heaping teaspoon (≈10–12 g) of filling in the center of each wrapper — enough to fill without overstuffing. Leave the edges clean for sealing.

Fold and seal

Brush the wrapper edges lightly with the cornstarch slurry. Fold the wrapper in half diagonally to form a triangle pressing air out. For a classic pangsit goreng (fried wonton) shape, bring the two outer corners of the triangle together, overlap slightly and press to seal with a dab of slurry. Repeat until all wrappers are filled and sealed.

Frying

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of about 5–7 cm. Heat the oil over medium-high heat to 170–180°C (340–355°F). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise steadily without browning instantly.

Fry pangsit

Working in batches to avoid crowding, carefully add 6–8 pangsit to the hot oil. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch depending on size and oil temp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining pangsit.

Finish

If any pangsit are slightly oily after draining, place them on a wire rack for a few minutes. Keep warm in a single layer in a low oven (90–100°C) while frying remaining batches so they stay crisp.

Dipping sauce

In a small bowl combine sweet chili sauce, kecap manis, and lime juice (or rice vinegar). Taste and adjust balance — add more kecap manis for sweetness, more lime for acidity. Sprinkle in crushed peanuts and chopped cilantro if using. Serve alongside the hot pangsit goreng.